Savoury Muffins

Savoury Muffins

These are really simple to make and the ingredients can be varied to taste. Delicious served hot or cold with a salad, as part of a picnic or a savour lunch.

Instead of the asparagus, you could use broccoli, red peppers or add ham or bacon for a meat-lovers version.

Serves 6


  • 2 tbsp cold pressed rapeseed oil or olive oil
  • 150g Asparagus – trimmed and then cut into 2-3cm pieces
  • 1 small diced red onion or 4 spring onions sliced
  • ¼ tsp Dried mint (or 3-4 tbsp fresh mint)
  • 6 eggs
  • Salt and pepper to taste
  • 65 g Mature cheddar or feta – broken into small chunks


  • Preheat the oven to 200° C / fan oven 180º / gas mark 6
  • Oil a deep non-stick muffin tin (to hold 6)
  • Bring a large saucepan of water to the boil
  • Add the asparagus to a steamer and steam over the pan  for 4 minutes
  • Remove from the steam and tip into a bowl with the onion and mint
  • Beat the eggs in a separate bowl, adding the salt and pepper
  • Divide the vegetables between the 6 muffin cases and then top with the cheese chunks
  • Pour the egg mix over the vegetables equally
  • Bake in the pre-heated oven for 15 to 20 minutes (or until puffed up and golden brown)